Tamale with Spanish Braised Pork Shank and White Peach Salsa Recipe | Yummly

Tamale with Spanish Braised Pork Shank and White Peach Salsa

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Tamale with Spanish Braised Pork Shank and White Peach Salsa

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Recipe by Jeff Moschetti of The Landmark Restaurant of Warwick Melrose Hotel in Dallas, Texas. Created for the Share Our Strength's Taste Of The Nation.


  • 6 pork shank pieces (fresh, 1 1/2 pound each)
  • 1/2 lb. bacon slices (cut into 1-inch pieces)
  • 2 Tbsp. olive oil
  • 2 large carrots (diced)
  • 1 onion (large, diced)
  • 6 cloves garlic (chopped)
  • 1 Tbsp. fresh thyme leaves (chopped)
  • 28 oz. plum tomatoes (canned, coarsely chopped, in juice)
  • 2 cups lower sodium chicken broth
  • 2 cups dry sherry
  • 4 dried ancho chiles (halved lengthwise, stemmed and seeded)
  • 2 Tbsp. tomato paste
  • 1 Tbsp. chili powder
  • 1 Tbsp. smoked paprika
  • 1 tsp. ground coriander
  • 2 tsp. ground cumin
  • 2 cups lower sodium chicken broth
  • 1 pinch saffron (Spanish, optional)
  • 1 1/3 cups lard (OR solid vegetable shortening, room temperature)
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. baking powder
  • 3 1/2 cups masa harina (instant corn masa flour)
  • 1 3/4 cups peaches (peeled and diced)
  • 1/4 cup red bell pepper (diced)
  • 1/4 cup green onions (chopped)
  • 2 Tbsp. lime juice (OR key lime juice)
  • 3 tsp. cilantro (finely chopped)
  • 1 Tbsp. serrano chile (seeded and minced)
  • 1 tsp. ginger (minced)
  • 1/2 clove garlic (minced)
  • 2 oz. dried corn husks (soaked in water for several hours or overnight)
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    1. Tamale Filling: Preheat oven to 350 degrees f. Season the shanks liberally with salt and pepper. Heat 2 Tbs olive oil in a 12-inch deep skillet or braiser over medium-high heat. Working in 2 or 3 batches, brown the shank well and transfer to a large, deep roaster with a tight fitting lid; set aside.
    2. Add the 1/2 lb bacon, 2 carrots, 1 onion, 6 cloves garlic and 1 Tbs fresh thyme to the skillet. Sauté until onion softens, approximately 5 minutes. Remove skillet from heat. Add 28 oz plum tomatoes with juice, 2 cups broth, 2 cups dry Sherry, 4 dried Ancho chilis, 2 Tbs tomato paste, 1 Tbs chili powder, 1 Tbs paprika, 2 tsp cumin and 1 tsp coriander. Return skillet to heat and bring to boil, scraping the brown bits stuck on the bottom of the pan.
    3. Pour tomato mixture over shanks in roaster. Cover and place in the oven and braise until the shanks are very tender about 2 ½ to 3 hours. Remove the pork shanks from the roaster and allow to cool. Strain liquid; discard solids. Transfer liquid to large bowl and refrigerate until fat forms layer on top. Spoon off fat and discard. Place 2 cups of juices in small saucepan. Bring to boil. Reduce heat and simmer, uncovered, to reduce to 1 1/2 cups. Adjust the seasoning with salt and pepper.
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